I have two disclaimers before you continue reading this post. First, I love anything from the onion family. As a child, I ate raw onions and still do to this day. Onions are a staple in my home whether they be sweet, spicy or anything in between. Secondly, this recipe has a long lineage before making it to the Savory Kitchen. I first heard about Chicken with Shallots from my neighbors father, who had read the article in the NY Times. Apparently their friends had also vetted the recipe with it being so good it was served at dinner parties. I looked it up and it actually originated from good ole Martha Stewart, but was adapted by Rishia Zimmerman, Andrew Zimmerman’s wife. You know him, the guy that travels the world eating bugs on “Biazarre Foods.”
Now it is here with me and I am putting my own spin on this tried and true dish that boosts 15, yes you heard right, 15 glorious purple shallots! I also added the bacon and chives (more from the onion family!) I finished Chicken with Shallots with fresh lemon wedges for two reasons, one it needed more color and two, all of these flavors pair wonderfully with lemon. I also omitted the flour breading on the chicken, but added in a little to thicken the sauce midway through reducing the gravy.